The LP team supports so many different health lifestyles and could not be more proud and excited to support your Whole30 journey! There are tons of amazing recipes out there that are SO drool worthy but we couldn’t help and share this easy, delish Kale Salad with Roasted Butternut Squash & Apples from Perry’s Plate – amazing!
Kale Salad with Roasted Butternut Squash & Apples
Servings: 6
Ingredients
Roasting Veggies Prep:
- 1 lb of chopped butternut squash cubes
- 2 large apples - cored and chopped
- 1 onion thinly sliced
- 1 tbsp of avocado oil
- 1/2 tsp of salt - or to taste
- 1/2 tsp of cinnamon
- 1/2 tsp of ground mustard
- 1/4 tsp of back pepper - or to taste
Salad Prep:
- 2 bunches of lacinato kale
- 3 tbsp of apple cider vinegar
- 1 tsp of dijon mustard
- 1/2 cup of extra virgin olive oil
- 1/4 tsp of salt - or to taste
- 1/4 tsp of black pepper - or to taste
- 1 tsp of maple syrup
- 1/2 cup of pumpkin seeds
Instructions
Roasting Veggies Instructions:
- Preheat your oven to 425 degrees F
- Place already chopped butternut squash, apples, and onions on your baking sheet
- Drizzle the avocado oil and sprinkle the salt, cinnamon, ground mustard, and pepper
- Hand toss the ingredients on the baking sheet and spread evenly
- Place the sheet in the oven for 35-40 minutes - check on the ingredients periodically and toss. When the veggies and apples are a golden brown remove them from the oven and set the ingredients aside to cool down
Salad Instructions:
- While waiting for the yummy ingredients to roast - start making the dressing
- Mix the apple cider vinegar, dijon mustard, extra virgin olive oil, salt, pepper, and maple syrup together. Taste and adjust salt or maple syrup if needed and then set aside
- Pick up the kale, pull of the kale stems, finely chop them, and place in a large salad bowl
- Drizzle the dressing and massage the dressing into the kale
Final Steps:
- Add the roasted ingredients onto the salad
- Add the pumpkin seeds
- AND enjoy babe!